Easy Carrot Cake
A moist and flavorful carrot cake, perfect for dessert or special occasions.
Ingredients
- 2 cup all-purpose flour spooned and leveled
- 2 teaspoon baking soda important to level the teaspoon
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoon ground cinnamon
- 1 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 3 cup grated peeled carrots 5 to 6 medium carrots
- 1 cup coarsely chopped pecans
- 1/2 cup raisins
- 8 ounce cream cheese at room temperature
- 2 teaspoon cornstarch optional
- 1 1/4 cup powdered sugar
- 1/3 cup cold heavy cream not plain whipping cream
- 1/2 cup coarsely chopped pecans for topping cake
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and ground cinnamon until well combined.
- In another bowl, mix the vegetable oil, granulated sugar, brown sugar, and vanilla until it's a smooth blend. Add the eggs one at a time, beating well after each addition.
- Gently fold in the grated carrots, chopped pecans, and raisins. Incorporate the dry ingredients until just combined.
- Evenly distribute the batter between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat the cream cheese until smooth, then add cornstarch and powdered sugar. Mix until fluffy, then gradually stir in the heavy cream.
- Frost the cooled cakes and sprinkle over the chopped pecans for an elegant touch.
Notes
For best results, use fresh spices and ensure your ingredients are at room temperature.